Rhymes With Vegan

spicy mock duck lettuce wraps

after a very long, fun filled holiday season, it's nice to come back, unwind, think of the past year and get ready for what's to come.

these finger foods are a great way to start out the new year right!  they can be served as an appetizer, or as your main course.

for those of you on the 21 day vegan challenge, i highly recommend these easy to make, but flavorful wraps.

spicy mock duck lettuce wraps

 

serves 12

 

1 medium onion – chopped

2 cloves garlic – minced

¼ cup braggs

½ cup hoisin sauce

4 tbsp sriracha sauce (reserve 1 tbsp for extra garnish)

1 small piece of fresh ginger – minced

1 large can of mock duck – chopped into bite size pieces

1 can water chestnuts – chopped

1 carrot – shredded

2 scallions – chopped

¼ cup cilantro – chopped

12 lettuce leaves – romaine or iceberg

½ cup toasted peanuts – chopped

canola oil

cracked pepper

in a wok or large pan heat your oil to medium and add your onion, garlic and ginger.  cook until the onion begins to sweat.  you can now add your water chestnuts.  cook another 5-7 minutes.  add your mock duck, braggs, hoisin and sriracha sauce.

cook for 10-12 minutes, or until all of the flavors have combined. add a bit of cracked pepper.

in a small skillet heat your peanuts with no oil until they become very fragrant.  remove from heat immediately so they do not burn.

place a little of the filling into each lettuce leaf and garnish with toppings.

serve with a glass of pinot grigio.

enjoy!

rosemary and white bean soup w/ cauliflower cream

this VERY simple and delicious soup is a staple item in my house.  instead of using dairy free cream and the like, i decided to steam and blend fresh cauliflower to add a subtle, sweet earthiness to this soup since the rosemary and olive oil add such a nice flavor punch.

(don't let the simplicity of the soup fool you...its clean, earthy warmth will keep you coming back for more)

this definitely works well on a cool, crisp fall night.

  rosemary and white bean soup w/ cauliflower cream

1 head cauliflower – steamed and blended

3 cups navy beans

3 celery ribs – chopped

1 large scallion – minced

2 coves garlic - minced

5 cups water

½ cup white wine

1 tbsp fresh rosemary

1 bay leaf

2 tbsp fresh chives – chopped

olive oil

salt and pepper to taste

 in a large pot, add 2 cups water, cauliflower, 1 tsp olive oil, 1 tbsp chives and a little salt and pepper.  steam your cauliflower until easy to pierce with a fork.  using an immersion blender, blend all of the cauliflower with the water and herbs until thick and creamy.

set aside.

in a medium stockpot heat 1 tbsp olive oil.  add your scallions and garlic and cook for 4-5 minutes, or until transparent.   add your water, beans, celery, bay leaf and a little salt and pepper.  cook until the celery is soft. add your white wine and cook for another 6-8 minutes to reduce. you can now add your cauliflower cream and fresh chives and rosemary and let cook together for 10-15 minutes. 

remove the bay leaf. to serve, top each bowl with a chive garnish, white pepper and a drizzle of olive oil. serve with your favorite crusty bread and a glass of riesling.

enjoy!

vegan caesar salad w/ toasted baguette croutons

if there was a salad dressing out there i didn't think i'd be having again, it was a caesar dressing. 

no offense to the many that exist right now, but i am very, very picky as to what my dressing tastes like. so, much to my surprise, i really think i hit upon something here. 

its peppery, rich, creamy texture with a subtle taste of the sea makes for the perfect vegan caesar dressing.

vegan caesar salad

 

serves 4-6

for dressing

1 avocado

1 cup vegan sour cream

½ cup vegan mayo

2 tsp nori

1 tbsp minced red onion

3 cloves smashed garlic (using a garlic press)

2 tbsp vegan worcestershire

1 tbsp red wine vinegar

2 tsp onion salt

1 tbsp cracked black pepper

¼ cup vegan cream

2 tbsp olive oil

salt and pepper to taste

squeeze of 1 lemon

 for croutons               

1 medium baguette

2 tbsp olive oil

1 clove garlic – minced

salt and pepper to taste

 for topping

3 cashews – shaved

heat your oven to 400 degrees.  slice your baguette into small, bite sized croutons.  toss with the olive oil, garlic and salt and pepper.  lay the pieces onto a cookie sheet and bake for 10-15 minutes, or until golden brown.

remove and set aside.

put your nori into a small bowl with 1 tbsp of warm water…let moisten.  remove and chop into fine pieces.

in a medium mixing bowl combine all of your dressing ingredients, including the nori.  whisk together very well and put into fridge to let cool. 

feel free to adjust the taste to your liking.

on a large serving platter, lay your fresh romaine hearts, dress with the caesar and toss with the croutons, cashew shavings. lemon juice and a dash of salt and pepper to taste.

this makes a great starter or side dish to your favorite pasta.

add grilled tofu for a little “chicken” style caesar!

serve with a glass of cabernet.

enjoy!

basil butter polenta bites w/ fresh chopped tomatoes

every so often we find ourselves in a pinch to put together something quick to bring to a party or gathering of some sort, and with the holidays right around the corner, this is surely to be a frequent occurrence.

RWV to the rescue....these little ditties are a sure-fire hit especially since they take less time to make than you can say "basil butter polenta bites w/ fresh chopped tomatoes"

basil butter polenta bites w/ fresh chopped tomatoes

serves 10-15

 

3 cups no-chicken broth

1 cup yellow cornmeal

1 cup fresh chopped basil (yield 1 tbsp for garnish)

4 roma tomatoes

3 tbsp earth balance

1 tsp olive oil

salt and pepper

in a medium bowl combine the fresh basil with the earth balance.  let sit to room temp.

in a medium pot, bring broth to boil.

reduce heat to medium; gradually whisk in cornmeal.

cook until mixture is thickened, stirring constantly.

remove from heat and season with salt.

set aside for 5-10 minutes.

slice your tomatoes into ¼ inch bites.

form small bite sized patties with the palm of your hand.

bring to medium-high heat a skillet.  add a little of your basil/butter mixture.  fry up 2-4 patties until golden brown on each side.  remove and let drain.  continue to add the basil/butter and the patties until all are cooked.

top each with the sliced tomato and a fresh basil garnish, salt and pepper and a drizzle of olive oil.

serve with a nice chianti.

enjoy!

walnut cheese roll w/ fresh chopped parsley in olive oil

i have to admit that one thing i really crave now and then is a cheese ball.  you know the kind, right?  you can get port or sharp cheddar? 

yeah, well look no further because i think we're on to something here.  this walnut roll is really out of this world good.

and the best part?

"Walnuts are one of the best plant sources of protein. They are rich in fiber, B vitamins, magnesium, and antioxidants such as Vitamin E.  Nuts in general are also high in plant sterols and fat - but mostly monounsaturated and polyunsaturated fats (omega 3 fatty acids - the good fats."

enough of the health benefits, this sucker is delicious.

(fyi...this project does take approximately 1 week, but trust me...it's worth it)

  

 

walnut cheese roll w/ fresh chopped parsley in olive oil

1/4 cup quinoa

1 quart water

4 cups raw walnuts - chopped (reserve 1/2 cup for the coating)

1 tsp garlic powder

1 tsp onion powder

1 1/2 tbsp fresh parsley - chopped (reserve 1 tbsp for the coating)

olive oil

salt and pepper to taste

make a rejuvelac by putting 1/4 cup of quinoa (or other grain of your choice) in a quart of water and let sit out on the counter for 2-3 days until it is bubbly. drain your fluid into a separate bowl.

mix ground walnuts with rejuvelac. combine 3 1/2 cups ground walnuts to 1 cup rejuvelac. add the garlic powder, onion powder, fresh chopped parsley, chives and salt and pepper. 

wrap this mixture into double layered cheesecloth, form a long roll and hang somewhere to keep at room temperature for approximately 2-3 days. 

after it has fermented to the texture you  prefer, chop up 1/2 cup walnuts and toss into a dry pan to toast.  afterward, add these to 1 tbsp fresh chopped parsley and 1/2 tsp olive oil.  roll it around in this mixture, until well coated and put into refrigerator to settle for 1/2 hour.

serve with any of your favorite crackers or crostini, and of course a glass of red wine.

enjoy!

spicy pulled "pork" sliders w/ honeycrisp slaw

honeycrisp apples only come around for a short time, and when they do you just gotta snatch them up.  so of course, a sweet honeycrisp apple slaw calls for a spicy bbq sandwich to pile it onto...i tried out the infamous jackfruit for this recipe.  so for those who want to avoid the soy and the gluten, this one's for you.

pulled "pork" sliders w/ honeycrisp apple slaw

 

  makes 10-12 sliders

 

for the slaw

½ small head red cabbage – chopped

½ red onion – chopped

2 honeycrisp apples – julienned

1 ½ cup vegenaise

1 tbsp celery seed

2 tbsp red wine vinegar

1 tsp garlic powder salt and pepper

 

for the bbq pulled “pork”

½ Vidalia onion – chopped

2 cloves garlic – minced

1 jalapeno – chopped

1 cup ketchup

1 tbsp brown sugar

1 ½ tbsp soy sauce

1 tbsp vegan worcestershire

1 tsp crushed red pepper flakes

¾ can of beer

1 – 2 drops of liquid smoke

1 can of jackfruit (in brine, NOT syrup)

1 package of small slider buns

 

in a small mixing bowl, combine the vegenaise, celery seed, red wine vinegar and garlic powder. mix together well and set aside.

 

in a medium bowl add your chopped cabbage, apples and onions.  fold in your dressing, add salt and pepper to taste and let cool for a few hours.

 

(if you don’t have time, feel free to use your favorite store bought bbq sauce)

 

in a medium skillet combine your onion, garlic, jalapeno, ketchup, brown sugar, soy sauce, worcestershire and red pepper flakes.  simmer for 10-12 minutes.  you can now add your beer and liquid smoke.  simmer for another 10 minutes.

 

in a medium sized crock-pot transfer your bbq sauce over and add your drained jackfruit on medium-high, for 2-4 hours.  as it cooks the jackfruit will start to fall apart.

 

after 2 or so hours you should be able to pull the jackfruit apart with a fork.  make sure to keep folding it in with the bbq sauce.   pile each bun with bbq jackfruit first, then the honeycrisp slaw.

serve with a cold beer.

enjoy!

corn fritters for a fall day

just a quick little something to welcome in fall (my favorite season)

had some extra corn laying around from the farmers market, so i threw these together with some spices and a good beer batter.  serve these up with a spicy cajun sour cream....mmm, mmm, good!

  beer battered corn fritters w/ spicy cajun sour cream  

beer batter recipe, click here

1 cup of corn meal (for thickening)

2 cups corn

1 red bell pepper - chopped

½ yellow onion – chopped

¼ tsp crushed red pepper

2 tsp hot sauce 

1 cup dairy-free sour cream

2 tbsp cajun spice (garlic and onion powder, crushed red pepper, paprika, salt and pepper)

in a medium sized skillet heat your oil.  add your onions, peppers, corn and 1 tsp hot sauce.  cook until al dente. remove from heat and let stand until cool.

in a small bowl combine your dairy-free sour cream, 1 tsp hot sauce and the cajun spice.  set in refrigerator until ready to serve.   

in a large mixing bowl, throw together your beer batter and add your veg mixture as well as the crushed red pepper and salt and pepper.  fold together well.  if it is too runny, begin to add a little corn meal, 1 tbsp at a time. you want it to be pretty thick so as to almost “stand” on it’s own.  

in your deep fryer, heat your oil to 375 degrees.  with a large spoon, drop medium dumpling sized fritters into the hot oil (no more than 3 at a time, so as to keep the oil hot) cook for approximately 5-7 minutes, or until golden brown.   remove and drain on a towel. sprinkle each fritter with a little more salt. 

serve immediately with the cajun sour cream and an ice cold beer.

enjoy!

beer battered buffalo tofu skewers w/ creamy cucumber sauce

some good friends of mine sent me a text late in the evening to ask a last minute favor of me.  they were headed to a vegan dinner the following day and were to bring an appetizer to share...enough for 7 adults, and wondered if i could whip something up for them.

well, i love the excitement and since they already had an idea of what they wanted to bring (another friend had suggested it) i said bring it on.

i cranked out a deep brown beer batter, rolled it in some panko, fried 'em up and, well, there you have it.  served with a delicious vegan buffalo sauce on the side and a creamy cucumber sauce (straight from the garden) makes for one delicious appetizer tray.

    

 

beer battered buffalo tofu skewers w/ creamy cucumber sauce

serves 6-8

 

for the buffalo sauce

4 tbsp earth balance

¼ cup franks hot sauce

 

for the creamy cucumber sauce

1 small cucumber – peeled, ½ chopped, ½ blended

1 cup vegenaise

2 tbsp red wine vinegar

1 tbsp garlic powder

½ tbsp celery seed

¼ cup fresh chopped chives

salt and pepper

 

for the beer batter

1 cup brown rice flour

1 cup brown beer - enough to get the flour to a medium consistency, not too runny

1 tbsp old bay seasoning

1 tbsp paprika

½ tbsp garlic powder

salt and pepper

 

for the tofu skewers

1 large package of super firm tofu – excess water drained

2 cups panko breadcrumbs

2 cups rice flour

16 skewers

2 celery ribs, for garnish

 

in a small sauce pan, heat your earth balance on low to medium.  once melted, add your hot sauce and emulsify until combined.  set aside

 

in a medium mixing bowl, combine your creamy cucumber ingredients, doesn’t matter what order, and whisk gently together.  put in fridge to cool.

 

heat your deep fryer to 375 degrees.

 

in a large mixing bowl combine your batter ingredients. whisk together until blended well.

 

slice your tofu into 2 in x ½ in fingerlings.  roll each skewer into the flour, to the batter to the panko.  add 2 or 3 into the deep fryer and fry for 4-6 minutes, or until golden brown.  remove, drain and let cool.  do this until you have approximately 14-16 fingerlings.  once they are cooled, you can slide the skewer into them.

 

serve with buffalo sauce on the side as well as the creamy cucumber sauce, celery sticks and of course a cold beer.

enjoy!

 

crispy portobellos w/ creamy cajun sauce

boy, there are a lot of C's in that title isn't there?

anyways...

many years ago a group of my friends and i went up north to a a place in minnesota called grand marais.  it's really beautiful up there, especially if you take the north shore scenic drive right along lake superior.  while we were visiting we stumbled upon this little restaurant/bar called "my sisters place"

we absolutely fell in love with this place for all of it's unique decor and it's wonderful theme of "sisters".  much to our surprise the menu offered quite a good amount of meatless dishes (unfortunately they list fish as meatless....hmmm, not so much) and great bar appetizers.  the one that stuck with us all was the deep fried portobellos served with a horseradish dipping sauce.  cold beer in one hand, portobellos in the other, we were very happy travelers.

i don't think they serve these delicious deep fried goodies anymore, so in honor of them i have taken it upon myself to keep 'em going here in minnesota with my own little rwv twist.

try these things...you'll love 'em.

crispy portobellos w/ creamy cajun sauce

serves 4

 

2 large Portobello caps – sliced  ½ in thick

2 cups tempura batter – (prepared per the instructions on the box)

2 cups panko breadcrumbs (kikkoman has a vegan panko)

2 tbsp cajun seasoning (garlic powder, onion salt, smoked paprika, oregano, cayenne pepper)

1/2 cup vegenaise

1 tbsp dairy free sour cream

1 tbsp fresh parsley - chopped

deep fryer

canola oil

salt and pepper

in a medium bowl combine your vegenaise, sour cream and 1 tbsp of the Cajun seasoning.  Set in fridge to keep cool.

heat your deep fryer (if you don’t have one heat a pan with enough canola oil to cover the bottom about ¼ in high) to 375 degrees.

 in another bowl combine your panko with the 1 tbsp of Cajun seasoning.

after slicing your portobellos, roll each one in the tempura batter first, then into the cajun/panko mix.  drop into the oil immediately for approximately 3-5 minutes or until a golden brown.   (fry no more than 3 at a time to keep the oil at the desired temp).

remove, drain excess oil and sprinkle with salt. 

once you have deep fried all of them, garnish with the parsley and serve with the creamy cajun sauce.

 serve with a cold beer.

enjoy!

vegan sea cakes w/ creamy tartar sauce

ok, i have to admit that there was a time when i REALLY loved crab...and i mean really.  however, i was never much of a fan of crab cakes.

well, i am now (minus the crab, of course).

these little suckers are so damn good, you'll have everyone fooled and worshiping the cooking ground you walk on.

vegan sea cakes w/ tartar sauce

2 1/2 cups vegenaise

4 tbsp lemon juice - fresh squeezed

1 tbsp hot sauce - your favorite will do

1 tbsp fresh mint - chopped

1 tbsp fresh dill - chopped

2 tbsp sea weed - finely crushed

1 12oz. package extra firm tofu - drained VERY WELL (I prefer to use a package that i have frozen for a few days and then thawed.  it tends to get drier which really helps with this particular recipe)

1 cup saltines - finely crushed

3 scallions - chopped

1 red pepper - chopped

2 tbsp pickled relish

1 tsp crushed red pepper

2 tbsp olive oil

salt and pepper to taste

in a small bowl combine 1 cup vegenaise, 2 tbsp lemon juice, pickled relish and salt and pepper to taste.  set in the fridge to keep cool until ready to serve.

after draining your tofu, crumble the whole package into tiny bite size pieces.  set aside.

in a medium bowl, whisk together 1 1/2 cups vegenaise, 2 tbsp lemon juice, hot sauce, sea weed, mint and dill.  set aside.

in a medium skillet bring 1 tbsp of olive oil to medium.  toss your red pepper in and cook until al dente. 

you can now fold your tofu, crushed red pepper, 2 chopped scallions, cooked red pepper and crushed crackers into the vegenaise mixture.

you will want to form small 2 inch patties.  set onto parchment or freezer paper so they don't stick to your plate.

adding the remaining olive oil, bring your skillet back to a medium high heat level.  it should just begin to smoke.  cook you patties on each side until nicely browned, approximately 3-5 minutes per side. 

remove from heat and garnish with remaining scallions and creamy tartar sauce.

serve with a cold glass of pinot grigio.

enjoy!